Unless otherwise stated, all images, content and recipes are original and are the sole property of Mary Foreman, DeepSouthDish.com. No photographs or other content may be used without prior written consent.

Privacy Disclosure

Any personal information you provide (e.g., name, email address, etc) will never be released to any entities outside Deep South Dish. As with most websites and blogs across the Internet, third party vendors, including Google, use cookies to serve ads based on a user's prior visits to websites.

Affiliate Disclaimer

Deep South Dish is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products at amazon.com. Your support is greatly appreciated - Thank You!

Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Sunday, April 11, 2010

Unlike the slower, long stewed version of southern green bean preparation, this method is a quick fix version, using onion and bacon for seasoning, and fitting for fresh, frozen and even canned green beans. Add in some chunks of new or small red potatoes for a change.

Quick Fix Southern Style Green Beans

Southern style green beans, whether made alone with sauteed onion and bacon, or with the addition of potatoes, are a well loved side dish in this part of the country.

When fresh green beans are at peak in my garden, or in season and available in abundance at the grocery store, those are what I prefer to cook. When I run out of those, or when it's off season, frozen or canned green beans are a perfectly acceptable substitute.

Hands down, my number one favorite way to enjoy fresh green beans is the old fashioned slow stewed way. Oh my goodness, just the aroma of those stewing on the stove will bring you right back to grandma's kitchen! I put them on the stove and very often just let them stew down on low for hours.

Fresh green beans cooked down with bacon and onion and served with a side of potatoes instead.

When we don't quite have enough time for that, this shortcut version makes a wonderful stand-in. I love green beans and on occasion I even just lightly steam them, tossing with just a bit of butter, salt and pepper. We really enjoy them made this way for most weeknight meals - not only with fresh, but with frozen and canned too.

While they are good with potatoes added, you may also omit them of course, which is actually the way that I cook them most often, especially when serving potatoes or another starch on the side. Amounts given in the recipe are just estimates - use more or less bacon and onion according to your taste. Here's how to make them.

For more of my favorite green bean recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Using kitchen shears, cut up the bacon directly into a large saucepan and cook over medium high heat until it begins to brown. Remove one tablespoon of bacon and set aside. Add the onion to the pot and cook until softened, stirring occasionally.

If using fresh or frozen beans, saute them in the cooked bacon and onion for a bit first. Cut away a strip around the center of the new potatoes or if using small red potatoes, cut them into a medium chunks; add to the beans. Pour over enough chicken broth to cover beans, bring to a boil, reduce heat to medium, cover, and let them simmer for about 15 to 20 minutes, or until potatoes and beans are tender. Taste and add salt and pepper as needed.

Transfer beans to serving bowl and sprinkle with reserved bacon. Drizzle butter all over the top and serve.

Cook's Notes: May substitute canned whole white potatoes or also excellent with the potatoes omitted. If using fresh green beans, remove the ends and snap in half or cut; rinse and set aside. May also substitute 2 cans of cut green beans, reserving the liquid. If using canned beans, add the beans with their liquid, to the cooked bacon and onion. Add the potatoes and enough chicken broth to cover. Bring to a boil, reduce heat, cover, and let them low simmer for about 15 to 20 minutes, or until potatoes are tender. Amounts given are just estimates - use more or less according to your own taste. Also good with ham or andouille sausage.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

39 comments:

Your post reminds me of how much I like green beans southern style. I think of them completely differently from the way I usually do green beans. In addition to the potatoes, my mother would add tender yellow squash as well. The layering was added depending on how long each vegetable had to cook. She served them up with sliced tomatoes, cucumbers marinated in a vinegar dressing and corn on the cob. It was her "vegetable" dinner.

The picture makes my mouth water...I make the green beans w/the bacon, and to the juices I add mustard/honey..The tater's thats my favorite..I love them any which way.....what a great addition to the beans/bacon...Have a great day Mary..

Hey Rachel! In my FAQ I address the serving size issue and why I don't include that. Most of my recipes will feed about 4 to 6 people - but it depends on appetites and what else is being served. I think a serving size of green beans alone would be about a cup, but factoring in the potatoes I'd say this probably would feed 4 when served as a side with a salad and a protein. Of course the amounts I give are really just estimates. You can absolutely increase ingredients to stretch this further.

this is the way I cook mine,I buy the bacon scraps from the store they are cheap and have more flavor to me.My grannie would cook the fresh beans and potatoes brings back a lot of great memories and thanks for posting this recipe.

Mary, I make my green beans and potatoes exactly the same way. I have been craving this dish with a pan of dixie cornbread. I bought fresh green beans and tiny red new potatoes the other day and plan to make this tomorrow. I have applewood smoked bacon to season. I will serve it with my fresh tomatoes and onions and I'll be good. Who needs meat in the summer?

I have always loved green beans and new potatoes, but I also love to take out the potatoes out and smash them with butter. It would take awhile to pick out the potatoes. I buy the new potatoes in the mesh bag. One day I decided to use it! I washed the bag, tucked the cut up potatoes in it, closed it with a twist tie and dropped it in with the green beans! Success!! Now I will add the step of adding onion and bacon the way Mary does it!! Sounds awesome! It is no surprise to me that so many of the recipes I have Pinned come from Deep South Dish!!!!

Made this today. My mom made this too. I made my own cream of mushroom soup, since the canned has msg in it. Good recipe. Sent half to my neighbors and they aye it straight out of the ziploc bag. Thanks. By the way, I have that cookbook, wedding gift, 1971.

Hi Patty - so sorry about that! On the smaller new potatoes, if you use a potato peeler to cut a center strip all around the potatoes in the middle, it allows some of the flavor from the liquid to penetrate the potatoes, since you aren't cutting them up. If you're using a larger red potato that you're going to cut up anyway, you don't need to do that. You can see a picture of what I mean if you click right here.

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

Quantcast

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.